Stuffed, boneless chicken drumsticks are a versatile addition to your recipe file, says LYNN BAIN.
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You can use stuffed drumsticks as a main meal, picnic food or ‘please-bring-a-plate’ finger food.
By changing around the flavours, with different herbs and spices in the stuffing, you ensure that no-one ever gets tired of these delicious drumsticks.
If all of these benefits are not enough, consider that, because they are boneless these stuffed roast chicken parcels are easy-to-eat chicken portions — just slice through with a knife if they are part of the main meal.
Handy hint 1: For a Mediterranean vibe to the stuffing, add some finely chopped semi sun-dried tomatoes and fresh oregano to the bread crumb mixture. You could also substitute freshly grated parmesan cheese for the cheese element in the stuffing.
Handy hint 2: Use fresh herbs of your choice, such as chives, thyme, flat leaf parsley, dill or a combo of all of them. If I am using dill, then I will use cream cheese for the cheese element in the recipe.
Handy hint 3: Add a little finely chopped bacon or mushroom to the stuffing mix.
Handy hint 4: The fresh breadcrumbs in the stuffing mixture need to be bigger than dried breadcrumbs yet smaller than a small cube. I find putting the bread in a food processor and using the pulse button until I get the desired consistency works well.
Handy hint 5: I have used kitchen/cooking twine to hold the drumsticks together during the cooking process. Alternatively, you could wrap a rasher of streaky bacon around the stuffed drumstick and pin the rasher in place with a wooden toothpick.
Ingredients
5-6 prepared, boneless chicken drumsticks
2 cups fresh breadcrumbs
½ cup grated or finely chopped cheese
½ cup finely chopped herbs of your choice
1 egg, lightly beaten
2-3 tbsp cooking oil
Step 1: Finely chop your chosen herbs.
Step 2: In a bowl, add the breadcrumbs, cheese and fresh herbs together.
Step 3: Continue mixing until well combined.
Step 4: Add the lightly beaten egg to the bread mixture and stir to combine.
Step 5: The stuffing mixture is now ready for the 'hollow' boned (boneless) drumsticks.
Step 6: Hold the drumstick upright on your work surface and open out the hollow (where the bone used to be) a little with your finger.
Step 7: Take a loaded spoonful of the stuffing mixture and push it down the centre of the drumstick.
Step 8: The stuffed chicken drumstick.
Step 9: Using kitchen/cooking twine, tie off the stuffed drumsticks to semi-seal/close the open ends.
Step 10: Preheat your oven to 190°C. Heat the cooking oil in a roasting dish for a few minutes in the oven and then add the stuffed drumsticks to the hot oil. Return the roasting dish to the oven to cook for about 30-40 minutes depending on the size of your drumsticks. Turn the stuffed drumsticks over, from time to time, during the cooking process to ensure the drumsticks are beautifully golden brown on all sides.
Step 11: When cooked, remove the drumsticks from the roasting pan. You could serve with either vegetables, salad or piles of paper napkins.
34°C